Cranberry Bread Pudding Recipe

Introduction

This Cranberry Bread Pudding is a warm and comforting dessert that combines tender challah or brioche with tart cranberries and a rich, spiced custard. Finished with a smooth citrus-tinged icing, it’s perfect for holiday gatherings or a cozy treat any time of year.

Ingredients

• 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)
• 2 large eggs
• 3 large egg yolks
• 2/3 cup (145 g) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 tsp almond extract
• 1/2 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 2 cups heavy cream
• 2 cups whole milk
• 1 1/4 cups frozen cranberries
• 1 cup (115 g) confectioners’ sugar
• 4 tbsp unsalted butter, melted
• 2 tbsp Grand Marnier or orange juice

Instructions

1. Step 1: Preheat your oven to 200ºF. Spread the bread cubes in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry and slightly toasted, about 20 minutes. Let the bread cool.
2. Step 2: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and nutmeg. Slowly add the heavy cream and whole milk, whisking until combined.
3. Step 3: Add the toasted bread cubes to the custard mixture and toss to coat. Press the bread down with a spoon to submerge it evenly. Let the mixture sit for 15 minutes to absorb the custard.
4. Step 4: Gently stir in the frozen cranberries. Transfer the mixture to a 13″x9″ baking dish and bake until the pudding is set and golden on top, about 45 to 50 minutes.
5. Step 5: Remove the bread pudding from the oven and let it cool on a wire rack until it is just slightly warm, about 40 minutes.
6. Step 6: While the pudding cools, prepare the icing. In a medium bowl, whisk the confectioners’ sugar, melted butter, orange zest, and Grand Marnier (or orange juice) until smooth.
7. Step 7: Drizzle the icing over the warm bread pudding before serving.

Tips & Variations

• For a dairy-free version, substitute coconut milk for the cream and milk and use a dairy-free butter alternative in the icing.
• Fresh cranberries can be used instead of frozen; just rinse and pat dry before adding.
• Adding chopped pecans or walnuts can add a nice crunch and complementary flavor.
• If you prefer a less sweet dessert, reduce the brown sugar by 1/4 cup and the confectioners’ sugar in the icing by half.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 30 to 60 seconds or heat in a preheated 350ºF oven until warm throughout. The icing can be reapplied or drizzled fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the pudding and refrigerate it overnight before baking. Just cover it tightly and bake the next day, adding a few extra minutes to the baking time if needed.

Can I use a different type of bread?

Absolutely. While challah and brioche give a rich texture, you can also use white sandwich bread or French bread. Avoid dense or whole-grain breads, as they may yield a firmer texture.

Cranberry Bread Pudding Recipe

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★★★★★

4.6 from 148 reviews

• Author: lilan
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

This Cranberry Bread Pudding transforms a classic dessert into a festive treat with tart cranberries, aromatic spices, and a rich orange-almond flavored custard. Toasted challah or brioche bread cubes are soaked in a creamy mixture, baked to golden perfection, and finished with a luscious orange-Grand Marnier icing. Perfect for holiday gatherings or cozy weekends.

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Ingredients

Scale 1x2x3x

Bread & Custard

• 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)
• 2 large eggs
• 3 large egg yolks
• 2/3 cup (145 g) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 teaspoon almond extract
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 2 cups heavy cream
• 2 cups whole milk
• 1 1/4 cups frozen cranberries

Icing

• 1 cup (115 g) confectioners’ sugar
• 4 tablespoons unsalted butter, melted
• Zest of 1/2 navel orange (from previous)
• 2 tablespoons Grand Marnier or orange juice

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Instructions

1. Dry the Bread: Preheat your oven to 200ºF (93ºC). Spread the bread cubes in a single layer across two rimmed baking sheets. Place them in the oven, turning the baking sheets halfway through to ensure even drying. Bake until the bread is dry and slightly toasted, about 20 minutes. Remove and let cool.
2. Mix Custard: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and ground nutmeg until well combined. Gradually whisk in the heavy cream and whole milk to create a smooth custard mixture.
3. Soak the Bread: Add the dried bread cubes to the custard, tossing gently to coat all pieces. Press down on the bread with the back of a spoon to ensure it is mostly submerged in the custard. Let the bread soak in the mixture for 15 minutes so it absorbs the flavors and moisture thoroughly.
4. Add Cranberries and Bake: Fold the frozen cranberries into the soaked bread mixture. Transfer everything to a 13″ x 9″ baking dish and spread evenly. Bake in the oven at 350ºF (177ºC) until the pudding is set and golden around the edges, about 45 to 50 minutes.
5. Cool Slightly: Remove the baking dish from the oven and set on a wire rack. Allow the bread pudding to cool until it is just slightly warm, approximately 40 minutes, which lets it firm up and enhances the flavors.
6. Prepare Icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) until smooth and pourable.
7. Serve: Drizzle the orange-Grand Marnier icing over the warm bread pudding. Serve immediately for the best combination of textures and flavors.

Notes

• For best results, use day-old challah or brioche bread to ensure the bread absorbs the custard without becoming too mushy.
• Frozen cranberries can be substituted with fresh if preferred, but keep them slightly frozen for best texture in the pudding.
• You can replace Grand Marnier with triple sec or freshly squeezed orange juice for a non-alcoholic version.
• Make the bread pudding a few hours ahead; it reheats well covered in the oven at 300ºF (150ºC).
• Use a serrated knife to cut the bread cubes to avoid crushing them and maintain texture.
• Leftover bread pudding can be refrigerated for up to 3 days, reheat gently before serving.

• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry bread pudding, holiday dessert, baked custard, challah bread pudding, festive dessert, orange almond bread pudding